INGREDIENTS2 tablespoons unsalted butter1 small onion, diced1 tablespoon minced garlic2 tablespoons Madras curry powder1 tablespoon minced fresh ginger2 teaspoons sea salt1/2 teaspoon cayenne pepper1/2 teaspoon freshly ground black pepper2 cups coconut milk1 cup water16 jumbo shrimp, peeled and deveined1 large firm but ripe mango, peeled, pitted and diced1 large sweet potato, peeled, diced and boied or steamed until tender and quickly chilled3 tablespoons minced green onion (white and green parts)3 tablespoons chopped fresh cilantro
Melt butter in a large heavy saucepan over medium heat. Add onion and garlic and sautÃ© until aromatic, about 3 minutes. Stir in curry powder, ginger, sea salt, cayenne and black pepper. Add coconut milk and water; bring to a simmer and cook for 2 minutes. Add shrimp, mango and sweet potato to saucepan; bring back to a simmer and cook for 4 to 5 minutes more or until shrimp are pink. Garnish the shrimp and mango curry with green onion and cilantro.